Wednesday, February 28, 2018

Vegetable Lentil Soup 7

Fried Zucchini Chips 8

served with blue cheese

Sal D’s Burrata 10

with sliced tomatoes & drizzled balsamic reduction

Asparagus Wrap 10

asparagus spears wrapped with prosciutto topped with melted shaved reggiano cheese in a lemon wine sauce

Beet Salad 11

romaine, corn, purple beets, tomatoes, carrots & goat cheese in a vinaigrette

Orecchiette Tuscano 22

crumbled sweet sausage, roasted broccolini, grape tomatoes & onions topped with burrata in garlic & oil

Lobster Ravioli 22

chopped tomatoes & asparagus in a champagne cream sauce

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & olive oil served with broccoli rabe & a potato croquette

Pork Chop Baci Baci 26

battered pork scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Veal Osso Buco 36

braised veal shank in a vegetable stew served over risotto

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette